Beer fish

Beer fish

The Real Food of China
Leanne Kitchen

Yangshuo, in Guangxi Province, has the most dreamy karst vistas, shrouded in mist and achingly beautiful. But with its endless tourist hordes, the place has never really been our gig, although we do have a fondness for this particular dish, a hallmark of the area. It’s honest home-style cooking, traditionally made using carp pulled from the Li River, beer brewed in nearby Guilin and capsicum and tomatoes grown in fields that dot the moody landscape.


Quantity Ingredient
6 x 150g salmon cutlets
100ml peanut oil
4 garlic cloves, finely sliced
1 tablespoon ginger, finely shredded
1 large capsicum, seeded and cut into 2 cm pieces, red or orange
4 tomatoes, cut into 2 cm pieces
2 1/2 tablespoons guilin chilli sauce
1 1/2 tablespoons oyster sauce
2 1/2 tablespoons light soy sauce
300ml beer
2 teaspoons sesame oil
3 spring onions, finely chopped
Pickled chillies, to serve


  1. Pat the salmon dry using paper towel, and set aside. Heat 2 tablespoons of the peanut oil in a wok over a medium–high heat, then add the garlic, ginger and capsicum and stir-fry for 3 minutes, or until the capsicum starts to soften. Remove to a bowl and set aside.
  2. Heat the remaining peanut oil in the wok, then add the salmon cutlets and cook over a medium heat for 1–2 minutes on each side. Return the capsicum mixture to the wok along with the tomatoes, chilli sauce, oyster sauce, soy sauce and beer — adding a little more beer to just cover the fish, if necessary. Bring to a simmer and cook for 8–10 minutes, or until the fish is cooked through and the liquid has reduced. Transfer the fish to a large bowl, drizzle with the sesame oil, scatter with spring onions and serve immediately with the pickled chillies.
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